JPH0544257B2 - - Google Patents

Description

Claim 1: A process for producing typical noodles with a final moisture content of approximately 11-13% by weight, in which the soft, moist, plastic raw noodles leaving the press head are placed in differentially heated air-conditioned zones until final drying. and the noodles are cooled and/or morphologically stabilized after the end of the drying step, wherein the noodles leaving the press head are heated under at least slight drying in a first air-conditioned zone for 80 to 80 minutes. 100
°C temperature, followed by refluxing fresh expanded heated steam for about 30 seconds to 20 minutes, preferably 1 to 15 minutes, so that the natural starch in the peripheral layer of the noodles is transformed into swollen starch, and the noodles are The noodles are then dried in a controlled drying air conditioner to the final water content;
The noodles are heated to 80° to 100°C within 30 minutes, for at least 20 minutes for medium-thick noodles and approximately 5-10 minutes for thin-thick noodles, and the noodles are heated in the first air-conditioned zone in the course of one or more temperature jumps. A method as described above, characterized in that the air conditioning stages separating one air conditioning zone are heated, the dew point of the subsequent air conditioning stage being below the temperature of the preceding air conditioning stage in this first conditioning zone.

2. A method according to claim 1, characterized in that the watery food is heated for up to about 20 minutes and further treated with heated steam for about 5 to 15 minutes.

3 While maintaining the overall processing time of less than 1 hour, calculated from leaving the press head to final drying, approximately 75
3. Process according to claim 2, characterized in that drying is carried out at a temperature of ~100<0>C.

4. Approximately 4 minutes after leaving the press head for standard egg noodles.
Heat for 30 minutes or less and heat at a temperature of about 70 to 95℃ from the time it leaves the press head to the final drying.
A method according to claim 1, characterized in that drying is carried out while maintaining a total processing time of 3 hours.

5 Noodles with a high egg white content are heated and treated with heated steam, then at a temperature below about 80°C to a moisture content of about 14% by weight, a total processing time of about 3 to 5 hours calculated from leaving the press head to final drying. The method according to claim 1, characterized in that the drying is carried out while maintaining the time.

6 For the production of typical noodles with a final moisture content of approximately 11-13% by weight, the soft and
A process for the production of noodles, in which the wet plastic raw noodles are guided through a differentially heated air-conditioned zone until final drying, and the noodles are cooled and/or shape stabilized after the end of the drying process, in which the noodles are placed in a press head. The noodles are heated in a first air conditioning zone to a temperature of 80-100°C with at least slight drying, followed by fresh expansion for approximately 30 seconds to 20 minutes, preferably 1 to 15 minutes. The heated steam is refluxed to convert the natural starch in the peripheral layer of the noodles into swollen starch, and the noodles are then dried to the final water content in controlled drying air conditioning within 30 minutes for thick noodles and within 30 minutes for medium-thick noodles. within at least 20 minutes, and the thin and thick noodles are heated to 80° to 100°C for approximately 5 to 10 minutes, and the noodles separate the first air-conditioned zone in the course of one or more temperature jumps in the first air-conditioned zone. Noodles produced by a method for producing noodles that is heated in an air-conditioning stage and in which the dew point of the subsequent air-conditioning stage is lower than the temperature of the preceding air-conditioning stage in this first air-conditioning zone, wherein the starch of the noodles remains dry even after drying. A noodle product characterized in that the center part is still in a natural state, the peripheral layer or the entire surface part is in a state of swollen starch, and the surface of the dried product is in a normal matte state but does not exhibit a particularly glassy shining color.

7 For the production of typical noodles with a final moisture content of approximately 11-13% by weight, the soft and
The moist plastic raw noodles are guided through differentially heated air-conditioned zones until final drying, and the noodles are cooled and/or shape stabilized after the end of the drying process, and the noodles leaving the press head are placed in a first The noodles are heated to a temperature of 80-100°C with at least slight drying in an air-conditioned zone, followed by refluxing fresh expanded heated steam for approximately 30 seconds to 20 minutes, preferably 1 to 15 minutes. The natural starch in the peripheral layer is transformed into swollen starch, and the noodles are then dried in controlled drying air conditioning to the final water content, within 30 minutes for thick noodles and at least 20 minutes for medium-thick noodles.
Within minutes, and for thin and thick noodles, about 5 to 10 minutes at 80°~
100° C. and the noodles are heated in a first air-conditioning zone in the course of one or more temperature jumps in air-conditioning stages separating the first air-conditioning zone, the dew point of the subsequent air-conditioning stage being equal to the dew point of this first air-conditioning zone. In an apparatus for carrying out a process for the production of noodles, the temperature of which is below the temperature of the preceding air-conditioning stage in the air-conditioned zone, controlled air conditioning and means for rapid heating of at least lightly dried freshly pressed noodles, a conveyor 52 and a steam boiler 5 including a steam adjustment chamber 55
0 and a first dryer 51 with means 58 for separating the steam treatment zone from the preceding or following zone and a second dryer 54 with controlled air conditioning, characterized in that it is equipped with a press, a conveyor and a dryer. Equipment for manufacturing noodles.

8. The device according to claim 7, characterized in that the steam adjustment chamber 55 is disposed below the conveyor 52.

9. The device according to claim 7 or 8, characterized in that it has means for individually controlling the amount of steam in the multiple steam adjustment chambers 55 and the individual steam adjustment chambers 55.

10. Apparatus according to any one of claims 7 to 9, comprising at least one upper steam conditioning chamber 60 above the conveyor 52.

11. The device according to any one of claims 7 to 10, wherein the upper steam adjustment chamber 60 extends over the entire length of the lower steam adjustment chamber and has steam inlets 61 on both end faces.

12. The three air-conditioningly separate components are a first pre-dryer 84 as a vibration dryer, a cabinet dryer or rod dryer, a steam boiler 50 as a belt boiler, a rod boiler or cabinet dryer and a cabinet, Claims 7 to 11 in the form of a second dryer as a drum or rod dryer
The device according to any one of the above.

13 Three air-conditioningly separate components have the form of a long noodle bar dryer 8, a steam boiler 14 and a finishing dryer 85 as a one-stage or multi-stage dryer, in addition to which the noodle products can be placed on the bars for three times. 12. The device according to claim 7, further comprising a conveyor 7 for conveying the component parts.

14. Claims 7 to 11 in which the three air-conditioningly separate components have the form of a vibratory dryer for short noodles, a steam boiler as a belt boiler and a finish dryer as a belt, vibratory or drum dryer. A device according to any one of the following.

15 Three air-conditioningly separate components include a cabinet or frame dryer, a steam boiler 72 as a cabinet or frame boiler, and a single or multi-stage cabinet or frame dryer 85; 2. The device according to claim 1, further comprising a conveyor leading through the component parts.

TECHNICAL FIELD The present invention relates to a method for producing typical noodles with a final moisture content of about 11-13% by weight, in which the noodles are passed through a press head for molding soft moisture-plastic raw materials, dried through zones adjusted to various temperatures, and dried. Further, after the drying process is completed, the product is further cooled and/or molded in a temperature adjustment zone for stabilization.

Status of underlying technology Grains first become useful food for humans after starch is dissolved by heat. Naturally occurring grains, as well as raw and coarse flours, are "living material products." It changes due to conversion of its basic substance, and in this case it deteriorates in particular to constant components. This process is accelerated by the effects of heat and light, contact with atmospheric oxygen, moisture and the growth of decomposing microorganisms and other harmful organisms. Therefore, in order to make starch-containing foods last longer, it is first necessary to stop the changes occurring in the starch-containing food by the autologous enzymes, and to kill or inhibit the growth of microorganisms. There are various ways to prevent deterioration, but in particular, to ensure that the gustatory value of the food being preserved is maximized,
In addition, these methods are required to not cause a decrease in nutritional value or protein deterioration.

Noodles (also called ``pasta'', hereinafter the same), especially long and short noodles, are today the most popular basic food along with bread, and are stored in large quantities.

In general, noodles are products made from starch that is rich in starch and contains protein that can be cooked and stored easily, and are formed without any additional processes such as baking, and are properly dried. Depending on the nature of the raw materials, eggs, salt, milk, casein, dried gluten, spices or coloring materials may be added to differentiate, for example, egg noodles, eggless noodles, noodles, etc.

The products to be improved by the invention described below exclude all other cereal foods that undergo a batter stage in their manufacture, such as sieved noodles (salted boiled noodles), snacks and bread-like products, but which are not normally referred to as noodle products.

The current market supply of traditional noodle products mainly consists of three basic types of products: traditional long and short dried products, instant noodles in dry form (ready-to-eat, fast food) and preserved noodles (undried). Features. The market share for both instant noodles and preserved noodles is relatively small due to the significantly high production and selling prices and the usually unattainable quality compared to conventional noodles. Furthermore, in the case of instant noodles that only require boiling or warm water to be poured, the cooking time is longer than usual and there are dangers.
Cooking temperatures of 100°C are also unnecessary.

In the case of so-called classic noodles, the final mold is made using a mold. In the case of short noodles, cut them to the desired length directly after they are removed from the mold. Examples include macaroni and Hornli. However, there are many special forms, such as Wickel and Nidi, which are molded into a certain shape after being removed from the mold and then passed through a directly corresponding guide. This additional form disappears during cooking. So traditional spaghetti or noodles are the problem. Spaghetti and tubular noodles are usually first dried and then cut to final length. Classic noodles require consumers to boil them for an average of about 10 to 20 minutes before finishing them with additives. Hereinafter, this classic type of noodles will be referred to as ``noodles''.

The main raw material for noodles is Durum, which has a certain particle ratio, high protein and yellow pigment, and high pigment stability that hardly changes color to grayish brown.
It is coarsely ground wheat flour.

When cooking noodles, add approximately 18 to 25% water by weight to the grain ingredients. The average size of freshly formed noodles is about 30
It contains ~32% moisture, but the dry packaged product is only approximately 10-14% by weight, especially about 12.5% by weight.

When molding or stamping starting materials for noodles,
There are basically two methods: a) the traditional batch method, which produces a homogeneous, plastic batter in the molds of pre-kneaders, mills (gramora) and hydraulic presses; or b, which does not produce a homogeneous batter in the first step. but,
It is carried out in one of the modern continuous methods using a so-called screw press, in which the dough is simply kneaded in a kneading tank with a mixing paddle device and then slowly passed through a screw conveyor to a press head.

The required homogeneous mixing or "gluing" of the batter is first carried out under the shear stress in the squeeze screw and the high pressure of approximately 80 to 120 bar, which is prevailing in the press chamber during the battering process by the matrix itself. The homogeneously mixed wet batter is continuously flow-formed from the matrix and extruded as a highly compressed rope-like batter. A blower forces the surface of the rope-shaped batter coming out of the press to dry to reduce its stickiness. A rotary cutter can be mounted directly below the matrix, with which the preformed rope-shaped batter is cut to the desired length. The semi-finished product thus obtained is then dried to make a preserved food, and the drying process proceeds from the surface to the inside. At this time, it is important to ensure that the surface does not harden excessively faster than the center, causing cracks in the finished product. This surface drying typically results in a loss of 1-2% by weight of water after exiting the press head.

Currently, long noodles are actually dried at a temperature of 70 to 75°C for 8 to 12 hours. When producing traditional noodles using the known method, a state is reached where, in view of economic implementation, it is no longer possible to increase the quality of the product without loss of quality. In the early years, there were no doubts among consumers about the use of rubber tooth products instead of aluminum teeth, as well as the nutritional value and undesirable enzymatic effects.

Swiss patent No. 383747 describes a method for handling noodles;
It is heated in a zone of 100°C or 60-80°C, and then treated with superheated steam, mainly at 101-170°C, for 5-30 seconds before dry finishing. This known method eliminates various drawbacks that were present earlier in other methods, and in particular makes it possible to suppress undesirable enzymatic actions.
No artificial dyes are required, and drying time can be shortened. The superheated steam treatment gives the noodles a smooth, glossy, and transparent appearance. Experiments using the recommended values also confirmed that the indicated results were practically achievable, with the exception of the desired appearance of the noodles, and that superheated steam had a positive effect on the qualitative characteristics. If a consumer folds a desired high-quality noodle product, they will find that the broken part is smooth, shiny, and transparent to the inside. Other surfaces are matte.
The surface of the cheap product called mizumen is almost white and lacks luster. Egg noodles are pale yellow to golden yellow, and have the above-mentioned glass-like cross section.
Consumers rate noodles that have a dull, egg-colored appearance as good quality.

In contrast, products treated with superheated steam have an unnatural, almost artificial appearance. Consumers express a strong distrust of these products and do not normally buy them, but
This is regardless of whether these products are optionally improved in terms of ingredients (such as lysine).

DISCLOSURE OF THE INVENTION The object underlying the invention is to further develop the above-mentioned method and, in particular, to increase the economy of conventional equipment while maintaining the traditional product quality so as to provide the final consumer with the best quality and high taste. The goal is to obtain noodles that meet the requirements.

According to the invention, the noodles leaving the press head are heated in a first air conditioning zone to a temperature of 80 to 100° C. with at least slight drying, and then heated to a temperature of approximately 30° C.
The natural starch in the peripheral layer of the noodles is transformed into swollen starch by refluxing fresh expanded heated steam for a period of 20 minutes to 20 minutes, preferably 1 to 15 minutes, and the noodles are then dried under controlled drying air conditioning. dried to water content,
At that time, thick noodles should be cooked within 30 minutes, medium-thick noodles should be cooked for at least 20 minutes, and thin noodles should be cooked for about 5 to 10 minutes.
The noodles are heated to 80° to 100°C, and the noodles are heated in the first air-conditioning zone in the course of one or more temperature jumps in the air-conditioning stage separating the first air-conditioning zone, with the subsequent air-conditioning stage This problem is solved by having a dew point of less than the temperature of the preceding air conditioning stage in this first air conditioning zone.

In understanding this invention, it is important to distinguish four different states of starch granules: natural starch granules, swollen starch granules, gelatinized starch granules, and non-birefringent starch granules.

Starch is called natural starch when it remains in its original state so that plants can grow. Starch granules exhibit a constant size in the same plant species. The morphology of starch granules is very easily discernible under a microscope, and they are contained in cell membranes and have an internal crystalline structure.The cell membrane and crystalline structure prevent starch granules from taking in large amounts of water. Starch in its natural state is not soluble in water; in a freshly mixed batter, almost all the water is added to the starch granules and is incorporated first into the proteins. Natural starch is rather difficult for humans to digest. In the uncooked state, traditional noodles only contain natural starch as well as protein, with starch accounting for 80-85% and protein accounting for 10-15% in normal noodle ingredients. Now, when natural starch is in some form - even whole wheat grains - as flour or noodles and heat and water are added, the starch becomes swollen and can easily take up more than 100% water, thus changing its crystalline structure. Destroyed. Loss of crystallization power results in a starch morphology of poor quality, with a secondary change in appearance in terms of capacity increase. The particle film remains completely intact. Therefore, no starch comes out of the grains. Soft starch is easier for humans to digest than natural starch. However, swollen starch has special properties that allow it to take in and release water easily and rapidly, and it can no longer return to its crystalline structure under normal conditions. First of all, expandable starch is referred to as swollen starch; therefore, it is irrelevant whether or not it has already been in a swollen state. Soft starch instantly changes to overflowing starch when the necessary moisture is added.

Natural starch exhibits birefringence, which is distinguishable by the stars on each starch granule when viewed under a polarizing microscope, but soggy starch no longer exhibits birefringence. Since the birefringence is conditioned by the crystal structure, it disappears at least partially already during a short heat treatment before the natural starch is completely converted into a softened starch. However, the condition is that there is sufficient moisture.

This state is considered to be glue formation, during which the swollen starch granules burst and lose their characteristic shape. The outline of the starch granule is no longer visible and its original morphology has been completely lost. High-quality noodles require an excellent substrate from protein. Even in dry conditions, starch is maintained by a protein matrix. A portion of the starch in the peripheral zone is dispersed and transferred into the broth. Glue-formed starch is also generated due to mechanical damage, for example during extrusion. Starch granules are broken by cooking water, steam or heat shock with radiant heat if the inherent moisture is sufficient. Good noodles should have as little starch granules as possible, since the corresponding starch content is lost during cooking.

This new invention led to the recognition that the method according to Swiss Patent No. 383747 is responsible for the synthetic surface of noodles based on a number of parameters. On the one hand, the moisture is immediately completely concentrated by heating, for example with infrared radiation, without a controlled environment, which is to be avoided according to the Swiss patent, but the moisture quickly settles out as a water film on the surface of the noodles.

A further disadvantage is that the correspondingly required high-temperature steam input of 101 DEG to 170 DEG C. is available only in overpressure systems, so that this attempt can only be carried out at the laboratory stage. To avoid other disadvantages associated with superheated steam, the Swiss patent suggests reducing the steaming time to 5-30 seconds. However, there have been no examples of practical application of the above method while maintaining this steam treatment time.

The main concern of the noodle manufacturing industry is particularly advantageous temperature environment control from the pressing process to the finished product, and it is important to note that the surface of the noodles does not become damp after leaving the press bed, and that this cannot be changed no matter what. It is. This is what causes the finished noodles to have a rough or dull surface caused by the press. The excessive moisture on the surface that inevitably occurs in the method of Swiss Patent No. 383747 has the disadvantage that the concentrated heat of the superheated steam causes the excess moisture to boil over, leaving the surface altered. The method according to the invention takes into account four aspects in particular to eliminate the above-mentioned drawbacks of the known methods and ensures the preservation of the desired surface structure. This process is detailed below: First dry at least lightly in an air-conditioned zone for ~80 to
Heat to 100℃. In this case, the water loss is 2 to 5
% or about 2-8% is generally considered advantageous. This steam treatment is performed with freshly released high-temperature steam rather than superheated steam, so the temperature is approximately 100°C. However, this hot steam contains a total enthalpy of vaporization or enthalpy of condensation that amounts to approximately 539 kcal/Kg of water vapor. Therefore, minute condensed droplets with a size of approximately 1 μm are formed only in the microscopic range of the surface of the noodles, and a correspondingly strong heat transfer occurs due to condensation without forming a closed water film. The use of high temperature steam can be done at somewhat larger time intervals if necessary. Since the hot steam is constantly renewed or replenished, no continuous water film will form on the surface of the noodles due to excess heat supply.
At that time, the noodles reflux around the high temperature steam,
It is particularly important that the entire surface of each noodle part varies as uniformly as possible in terms of properties. A one-sided conversion of natural starch to swollen starch can lead to mechanical distortions and cracks in the various drying processes associated with many product forms and ultimately in the product itself.
In this way, a process similar to cooking occurs, but the starch does not become soggy in the usual way, since there is no formation of a closed water film on the noodles or an excess of moisture on their surface. Nevertheless, depending on the duration of the hot steam action, the correspondingly thick peripheral layer can convert from native starch to softened starch without being affected by the structural features of the surface.

The starting material for the process according to the invention has a temperature leaving the press head that is regularly about 40-50°C, in particular about 40-45°C.
The noodles are surface-treated with ventilation if necessary, and then mechanically placed on a conveyor. If it is long, use a hanging rod device to cut it directly to the desired leg length (formed in a U shape). In this case, the batter strands are cut to size in a series of heating and drying devices.

In the process according to the invention it is essential that the forming batter leaving the press head and on the conveyor is heated to a temperature of 80 DEG to 100 DEG C. To achieve this, the time should be within about 60 minutes, preferably within 30 minutes, especially between 1 and 15 minutes. If heating is done for a short time, it can be called rapid heating. Air, which is not completely saturated with moisture, is chosen as the heating medium, with a humidity of about 60-85% being advantageous, and a range of 65-75% considered optimal.

In order to adjust the minimum temperature of 8° C. mentioned above, there are various temperature stages within the first air-conditioned zone. The optimum number of air conditioning stages or temperature jumps will vary depending on the minimum temperature targeted in each case, but there should be at least two stages.
However, at least three air conditioning stages should generally be considered advantageous. Generally the temperature jump is approximately 4 to 12
.degree. C., but it is particularly advantageous if the dew point of the subsequent hotter air conditioning stage is lower than the (drying) temperature of the preceding air conditioning stage within this first air conditioning zone. It is therefore better to introduce the heating medium into the subsequent air conditioning stage at a temperature that does not exceed the temperature difference Δt between the thermometers. This prevents unnecessary water vapor condensation from forming on the tank walls of the first air-conditioned zone, which might otherwise drip from the noodles.

The main drying is carried out in drying air of known moisture absorption capacity, especially at a relative humidity of about 65-80%. Processing in the main drying zone generally lasts about 30 minutes or longer.
For example over a period of 30 to 120 minutes.

At present, the degree of influence on the color of the noodles is considered to depend on the type of wheat (soft, hard, etc.) on the one hand, and the corresponding degree of milling of the flour on the other hand. Furthermore, there are also effects on the production of noodles, such as the mixing of flour and water, and the hydration stage, including residence time and mixing time. It is precisely at this stage that undesirable color changes appear, all of which are caused by enzymes. As the drying temperature increases, the enzyme reaction is suppressed at temperatures above 60°C. 10-14% by weight instead
In the region of low product humidity, a non-enzymatic browning reaction appears, which depends on the temperature on the one hand or the length of the heat exposure time on the other hand. Therefore, the upper limit standard value for high temperature drying with a drying time of up to 10 hours is set, but depending on the raw materials and additives such as eggs, it may be 68 to 80℃.
The range shall be . Consumers prefer an egg-yellow color for noodles, so manufacturers should aim for that color as well.

In view of the currently known negative effects of drying at approximately 80° C. and up to 10 hours, the present invention provides new insights. Mainly due to the rapid heating in the first air-conditioning zone and the subsequent treatment in the steaming zone, heat-induced oxidase inhibition occurs inside the noodles, which prevents further unnecessary pigment degradation. Furthermore, since the Mayard reaction has not yet begun to take effect here, it is also within the scope of the invention to apply this maximum temperature step in the range of higher product humidity. Up to this point there have been no brown or red preparations, so on the contrary, the noodles processed according to the invention have to date exhibited a more egg-yellow tone than traditionally dried noodles. Therefore, the present invention is particularly advantageous with respect to color tone. Rapid heating to approximately 100° C., especially 95-100° C., in the first environmental zone should therefore be evaluated particularly positively. This is because the temperature difference between the heating zone or the heated noodles and the steam zone is so small or non-existent that no complete water film or water film returning to the condensed state is formed on the noodles.

Only a portion of the heat from the high-temperature steam is used to heat the noodles; the majority is consumed in the biochemical conversion of natural starch into soft starch. Furthermore, the negative effects of browning reactions are avoided by applying steaming at maximum temperatures and higher product moisture content ranges. This results in products that are improved both in terms of quality and preservation of biological values.

In addition to proteins, noodles contain particularly reduced carbohydrates, which cause the Maillard reaction mentioned above to occur when heated. This reaction has a stronger nutritional physiological effect, because on the one hand there may be a reduction in the biological value of the protein, and on the other hand, due to the formation of characteristic olfactory and gustatory substances, which can occur, for example, in baking. It is convenient for The reaction is correspondingly slower at low temperatures and therefore often occurs even during storage, limiting the shelf life of foodstuffs. The Mayard reaction is due to a rather complex mechanism and produces a large number of different reaction products.

In conventional noodle production or drying methods, the longer the processing time, the more lysine is reduced due to Mayard reaction. If the drying temperature is 80°C, the loss of nutritional value can reach up to 47%.

The present invention has the surprising advantage of significantly suppressing the loss of essential amino acids such as lysine over known methods. The products obtained according to the invention have improved nutritional value as well as digestibility. An improvement in the digestibility is achieved within the framework of the method according to the invention by denaturing the proteins by injection or treatment with hot steam, or likewise by sterilization or sterilization. Processing within the steam processing zone is particularly important for this.

Furthermore, favorable effects occur from a bacterial and enzymatic point of view during sterilization in the steam treatment zone. Steam treatment has the advantage of killing most microorganisms and inactivating most enzymes at the same time.

The invention also shows that starch conversion on the surface or in the peripheral layer accelerates the drying of the noodles due to the water absorption or water retention properties of the starch, which is particularly advantageous in shortening the drying time.

A kind of multilayered structure thus occurs, in which the starch granules at least in the outermost peripheral zone are converted into swollen starch. However, at that time, so-called al dente (Al
-dente) It is distinctive in that the center remains in its natural state.

In addition, noodles are treated with high temperature steam for about 1 to 30 minutes, especially 3 to 15 minutes, depending on the thickness or thickness of the product - within about 30 minutes if the thickness is 2.0 mm or more, or 1.0 to 2 mm.
If it is within about 20 minutes, or if it is 0.5 to 1.0 mm, it is about 5 to 10 minutes.
Another advantage of the invention is that it is heated to -80 to 100°C.
This wall thickness is a technical term, well known to experts, that relates to hollow noodles, especially spaghetti.

The invention makes it possible to optimize key parameters such as time and temperature, in particular temperature differences and moisture differences, in each case to the desired product and to control in a desired sense the biochemical developments that hitherto have a greater influence than the drying process itself. became possible for the first time.

For water products, heat to 80-100℃ within 20 minutes,
Treated with high temperature steam for 5-15 minutes and then heated at 75-95℃ for 14 minutes.
% by weight, but the total processing time from exiting the press head to final drying is less than 1 hour.

Ordinary egg noodles last about 30 minutes after leaving the press head.
It is heated to 80-100℃ within minutes, treated with high-temperature steam for 5-15 minutes, and further dried at a temperature of about 70-90℃ to about 14% by weight or less, especially 11-13% by weight, but after leaving the press head. Advantageously, the total processing time from drying to final drying is between 1 and 4 hours.

Minimize the processing time for low-priced noodles, and increase the processing time for thick-walled and high-quality products. Depending on the experience of long-term steam cooking, it has been found that in the method according to the invention, if the processing time is longer than the above-mentioned values, the quality is correspondingly reduced. Therefore, noodle products with a high egg white content should be heated at 80 to 100℃ for about 30 minutes, then heated with high-temperature steam for about 3 to 15 minutes, and then heated for about 30 minutes.
It is treated with high-temperature steam for ~15 minutes, and further dried at a temperature of 80° C. or lower to about 14% by weight or less, particularly about 11 to 13% by weight, and the total processing time is about 3 to 6 hours.

As a result, the present invention shows that under dry storage, the starch in the center of the noodle product is in its natural state, while the peripheral layer or partial surface maintains a fluffy starch form, and the surface may be a normal matte finish (especially glass) depending on the product material. This relates to the production of traditional noodle products that are characterized by their color (non-shiny).

The invention furthermore relates to an apparatus for the production or drying of noodles, which comprises a press, a noodle product conveyor and a dryer, and which is particularly suitable for carrying out the method according to the invention. This device is characterized by a first dryer with means for rapidly heating at least lightly dried freshly pressed noodles in a controlled air conditioner, a steam dryer with a through conveyor and a steam conditioning chamber located below the conveyor, and or by means of separating the steam zone from a subsequent air-conditioned zone by means of a second dryer with controlled air conditioning.

It is clear from prior experience that the temperature of the noodles during pressing should not exceed about 45°C. Currently, noodle products with a moisture content of 30% or more are rapidly heated to a temperature close to 100℃ to forcefully expel the moisture. Therefore, the present invention proposes heating with only a few percent of mild drying at most in a controlled air conditioner. It is advantageous to arrange a steam conditioning chamber below the through conveyor to ensure uniform product processing. This makes it possible to form various steam zones. But at the same time avoid mixing the steam zone immediately. Steam must be forced to flow upwardly through the through conveyor and product from the lower steam conditioning chamber according to the invention.

The invention will be explained in more detail below using the figures.

FIG. 1 shows a longitudinal view of the entire treatment zone.

Figure 1b shows automatic rod extraction.

FIG. 2 shows the functional relationship between treatment time and treatment temperature for the methods according to Examples 1 and 2.

FIG. 3 shows the relationship between product moisture and processing temperature for Examples 1 and 2.

FIG. 4 shows the regulation or control according to FIG.

FIG. 5 shows a Hornli treated according to the invention.

FIG. 6 shows an enlarged section of the Hornli according to FIG.

7-10 show various forms of the device according to the invention.

Figure 1 schematically shows all the steps of the basic process.
Raw material flour made from hard and soft wheat is weighed from a measuring device 1 into a kneading tank 2 together with liquid components such as water or eggs, and mixed homogeneously. The homogeneously mixed crumbly batter reaches the press cylinder of the screw press 3 driven by a variometer via a feed conveyor. The process inside the screw press can be summarized as follows: air is removed by vacuum;
Knead and compress the batter to form a protein structure (protein/starch), form the batter using a matrix 5, add water, and then cut.

Depending on the size of the product (long or short), the freshly pressed batter is treated in the blower 6 for a very short time, so that the surface becomes free of stickiness. The moisture loss at this time is always as small as about 1% or less. Next comes the stratification device 7, which, depending on the product, can be a bar suspension device for long noodles, a distributor on a belt or vibrating conveyor for short noodles, or a distributor on a belt or vibrating conveyor for Nidi or Wickel (noodle formats). is a lining device on a frame. That is, the product passed through the stratification device 8, which is incorporated as part of the rapid heating zone 8, is rapidly heated in two or more stages to a minimum temperature of 80°C, in particular 85°C or higher, within 20 minutes. At this time, the environment is controlled by a ventilation ventilator 9, a fresh air duct 10, and an exhaust duct 11.
2 and damper 13, each element is controlled like a turbo system by a central computer 13.

Following the rapid heating zone 8 is a steam treatment zone 14 comprising at least one or more elements 14;
Here the product is steamed at about 100° C. for about 1 to 20 minutes. Steam is supplied through a fresh steam conduit 20 1
Alternatively, a plurality of steam distributors 15 may be used. As in the case of the heating zone 8, the regulation and control of the steam treatment zone is also carried out by a dedicated turbo system of fresh air duct 16 or steam/exhaust duct 16 or steam duct 18 and damper 19, both monitored by central computer 13. , adjust for each section. Following the steaming zone is an intensive drying zone 26 comprising one or more elements for drying the noodle product after steaming to a desired final moisture content of 11-13% by weight. Drying is carried out with hot air or a heat medium at a temperature of about 80°C or higher, particularly 90°C or higher, or superheated steam at a temperature of 100-200°C, preferably 120-140°C.

The central drying zone 26 comprises a fresh air or fresh steam duct 21, an exhaust or exhaust steam duct 22 and a humidification device 23. The turbo system shown here is also monitored by a computer and adjusted section by section by means of a throttle valve 24 and within the element by a gate 25. Each element is provided with a circulation system 34 for the processing medium, ie air or steam or a mixture of both.

The rapid heating zone, steam processing zone and central drying zone are equipped with temperature and moisture air conditioning monitoring probes 27 in each element of the computer. Since the process according to the invention proceeds at high or maximum temperatures in combination with high air humidity, it is not possible to control the product externally.
In particular, it is neither advisable nor possible to do it manually (there is a risk of combustion). For this purpose, product removal 28 is automatically controlled after the rapid heating zone and the steaming zone.

FIG. 1b shows an example of an automatic rod extractor 29, in which a rod is grasped with a key, pulled out from the zone, and hung on a hanging device 30. Recycling is not possible since the rods remain outside the system for a considerable time for automatic determination of color, moisture, optical determination and model collection for laboratory analysis, but this does not prevent continuous operation. Once the drying stage has been completed and the product has reached a moisture content of approximately 12% by weight, it passes through lock 31 into a cooling zone 32 where it is monitored by probe 27, conditioned, cooled and stabilized. From the removal device 33, the noodle products are each sent from the stock to a counter or to a packaging device.

It goes without saying that strict environmental control is useful in all processes, regardless of the type of noodles. Fortunately, each element has its own circulation system, with the processing medium directed vertically from top to bottom or from bottom to top. It is particularly advantageous if the process is carried out in multiple zones in an oven tunnel or in a single integrated bed. This prevents uncontrolled longitudinal movement of the treatment medium. All air conditioning or control problems are eliminated even when multiple drying beds are stacked. It is particularly important here that the air conditioning of the three main zones (heating, steaming and drying) can be adjusted or controlled independently.

FIG. 4 clearly shows the steps of each process through the corresponding blocks. Process zone 1 shows raw material preparation (mixing of raw materials) by flour, water, other additives, and their measurement. Batter preparation in process zone 2 mainly involves mixing, pressing, and shaping. The pressed batter is automatically loaded onto a rod and proceeds to process zone 3 for heat treatment. Process zone 4 is a drying stage, and process zone 5 stabilizes the dried product and automatically packages it for household use and other purposes.

Although regulators 40 ₁ to 40 _o are shown for each process zone, each individual zone may be equipped with several regulators and linked to one auxiliary computer, and may also be connected to an equipment control and interlocking device 50. and can be incorporated into the information flow.

The main computer 47 is directly connected to the set value memory 46 to write and read individual data or programs, but also uses measuring devices 42 ₁ to 42 _o (measures product temperature, moisture, color, starch, protein, ash content, etc.). It is also connected to the monitor device ^(M) . Further, in some cases, the memories 41 ₁ to 41 _o can be connected to the measuring device (M) and used for fully or partially manual operation.

Furthermore, it is extremely important that the signal system S ₁ -S _o connecting the process zone and the main computer 47 is not disconnected at any time. On the other hand, the control system from the main computer to the regulators 40 ₁ to 40 _o or the process zones 44 ₁ to 44 _o includes switches 45 ₁ to 45 _o or 48 ₁ to 48 _o for switching. The central point of the equipment is the coordination of each component with the electronic or computer equipment, and with the chief engineer whose experience and knowledge of product and equipment characteristics allows him to correct any irregularities that occur on a daily basis.

Plant management takes place as follows: at the first start-up, all components start operating according to the interlocking system. Next, each control circuit (for adjusting air volume, moisture, temperature, etc.) is manually optimized. Corresponding data are input into the main computer 47 or the set value memory 46 to determine the set value pattern (eg punch card).

Production begins with actuation of the corresponding product supply element or metering element. The operating and control circuits related to the production parameters are significantly adjusted in accordance with the experienced values, and the corresponding values are again input into the set value memory 46 or the main computer 47. Based on this data, starting production is controlled with a corresponding starting program. After the start-up phase, which lasts for example from 1 to 4 hours, the chief engineer begins checking the entire manufacturing process. Optimize the product, air, or air conditioning parameters in the operation category that you notice to be abnormal or necessary. For this purpose, the control system of the main computer 47 for, for example, the process zone 3 is turned off by the switch contact ₄₅₃ .
Since the regulator 3 was operating at the value set before the control system was shut down, the chief engineer inputs the corrected value into the regulator 3 or one of the regulators in the process zone 3. The optimum settings are then again entered into the main computer or into the settings memory for correction. The switch ₄₅₃ is then turned on again and the corresponding series of regulators operate at the newly calculated setpoints. The chief engineer's optimization adjustment is switch T ₁ ~ _{T o} or 45 ₁ ~ 4
This can be done at any time by performing the corresponding operation in 5 _o . The decisive point in this measure is the establishment of the set value pattern for process parameters, performance (Kg/h), type and mixture of raw materials (hard, soft, etc. wheat), addition of water and other (eggs, salt, etc.) input parameters,
and the incorporation of product quality parameters (moisture, color, hardness, etc.) into the attached pattern.

Now that all the parameters related to the loading and unloading of noodles as well as the parameters related to the process progress have been calculated and stored in memory, when reproducing the same product quality, the settings for new production that were finally calculated as optimal can be used as a basis. This also applies to start-up, production and removal diagrams. The engineer can then operate the line at a very certain stage, and computers, regulators, and measuring instruments become valuable aids. Engineers can also eliminate automatic control for any part at any time and put it into manual control at specific points, but leave longer parts to automatic operation. In special situations or emergencies, the chief engineer can disconnect the process zone from the computer and operate the entire system semi-automatically. In this case, it is important to be able to ensure device control and coordination.

Next, Fig. 5 shows an enlarged view of Hornli noodles, and Fig. 6 shows a particularly enlarged cross section of Hornli noodles.
Let's talk about. Ranges "Y" and "X" are on the inside and outside of the noodles, respectively. FIG. 6 is a micrograph diagram showing only starch granules rather than protein substrates.

The noodle product obtained according to the invention has layered swollen starch (white particles) at the outer edge (A). Center (C)
In contrast, starch consists of natural starch grains, i.e. cross grains. There is an intermediate layer (B) between the center (C) and the edge (A) that has not completely transformed into softened starch, but there are fewer particles that are birefringent. Therefore, the unaltered starch remains only in the center. In terms of cooking properties, the new type of noodles is similar to the conventional product, as a good protein matrix is preserved, there are almost no damaged starch granules, and everything inside, except for a relatively thin periphery layer, needs to be boiled within a normal time. It is.

As far as the starch is concerned, the noodles produced according to the invention differ from conventional noodle products in that they undergo a similar process of cooking, but the starch granules remain intact with respect to their external systems. Overcooked noodles have mostly burst starch granules, at least on the outside. The uniform cooking time of the noodles obtained according to the invention is due to the fact that the cooking time itself depends to a large extent on the thickness of the noodle product. Two processes are decisive here: on the one hand, the penetration of water and the transformation of the crystalline structure into the amorphous state, and on the other hand, the swelling and cooking of the starch. Both processes require time.
Since the outer peripheral layer is now already a swollen starch, it also takes up water correspondingly rapidly, without the natural starch gaining an advantage over time. It takes about the same amount of time as conventional noodles for the moisture to penetrate into the center and work.

Moreover, with the current technology and inventions, various incidental processes are hardly elucidated. Until now, it has been impossible to concretely describe a specific process based on externally observed phenomena. Freshly pressed noodles were given approximately 30% moisture in fresh air. A portion was removed after 5 minutes, but approximately 31.5% moisture was observed. Samples were also taken from the steam air conditioner after 10, 15, and 20 minutes, and the results were 32.0, 31.9, or 32.4 using the thermal cutoff method.
% moisture was observed. In the case described above, it clearly arises from the fact that, due to the relatively large temperature difference during the steam air conditioning only during the first five minutes, a water uptake of 1.5% can be observed. Continue to add no water to the noodles for 15 minutes. When some of the same freshly pressed noodles were cooked for 5 minutes without steaming, the moisture content of the noodles reached 62% after 5 minutes. However, this allows the noodles to not be treated with excess water according to the invention;
It is also clear that cooking has ceased to be practiced. Nevertheless, the above-mentioned structural changes occur.

For ordinary noodle products cut into short pieces, FIG. 7 shows a belt boiler type 50 steam boiler. The product passes directly from the first dryer 51 onto the boiling belt 52. At the end of the belt 52 the product passes through a chute 53 to a second dryer 54. The belt boiler 50 includes a large number of steam separation chambers 55 below the belt 52,
Each is provided with a steam conduit 57 for horizontal steam injection 57 . Since each vapor separation chamber 55 is partitioned by a partition wall 58,
The steam in each chamber 55 is forced to flow through the belt 52 and the noodles. A belt 52 is placed above the steam separation chamber 55.
A steam space 59 extends above and is bounded above by an additional steam separation chamber 60. The steam space 59 and the upper steam separation chamber 60 extend over the entire length of the lower steam separation chamber 55. There are steam outlets 61 or 62 at the front and rear ends of the steam space 59, and the steam leaving the steam space 59 flows out through a steam suction pipe 63. A water receiving pan 64 is provided below the belt 52 for washing water for belt washing 65.

8 basically has the same structure as FIG. 7, but a drying frame 70 is connected to a steam space 59 by a chain 71.
The difference is that the inside is pulled. The method of FIG. 8 is referred to as a cabinet or flame boiler 72. On the cabinet 70 used for both the first dryer 73 and the second dryer 74, all special products such as Nidi and Wickel are packaged in corresponding forms.

FIG. 9 shows a line similar to FIG. 7 with a corresponding steam belt for short cut regular noodle products. This production line consists of the following elements: batter preparation 80, press 81, press mold 8 with ventilation 83
2, from which the freshly pressed noodles are transferred directly into a dryer 84, which is designed as a vibration dryer. Products include steam bets 50 to 2 zones Z ₁ Z ₂
The product is dried to the final moisture level in a rotary dryer 85 divided into two sections, and then introduced to a product stacker 86.

Figure 10 shows the cabinet or frame boiler 7.
2 shows a line for specialty products. Unlike FIG. 9, the first dryer 84 is constructed with a frame or a cabinet, and the second dryer is constructed with a multi-stage dryer 85. In such a type, the frame with the conveyor chain 71 is operated as a whole system.

This invention will be explained in more detail below using manufacturing examples.

Example 1 The target product is spaghetti-shaped long noodles with a diameter of 1.72 mm in the dry state. Quality: 4 eggs.

Dissolve 200g of 100% hard wheat flour per 1Kg of flour.
Humidify and mix Vollei (4 eggs) and water to 31.0% moisture. The extrusion equipment parameters were adjusted as follows.

Screw rotation speed: 28 rpm Extrusion pressure: 100 bar Temperature: 40°C Vacuum degree: 0.92 bar Press head for spaghetti (wet) production 1.9 mm
(Specifications, Teflon) A batter with a diameter of 1.9 mm that leaves the press head at 40°C is heated in a heating zone for 25 minutes at 95°C to reduce moisture by 31°C.
% to 20%. It is then processed for 15 minutes at 100°C in a steam boiler without drying or humidification.

After treatment in the steaming zone, it was dried at 84°C for 110 minutes to reduce the final moisture content of the spaghetti from 20% to 12%.

The obtained product has a pigment content that is β− of the standard temperature dried product.
Carotene slightly increased from 9.63 mm/Kg to 10.33 mg/Kg.

There was no browning or reddening, and no product with a glass-like transparent appearance was observed. This processing method maintained the appearance of traditional noodle products.

The resulting product was boiled for 12 minutes with minimal loss. The product was neither sticky nor sticky, had a good texture, and had a texture comparable to traditional noodles.

Example 2 (Water-based product) The product is short noodles, that is, 5 x 3 mm in size.
At Homli, the quality is characterized by ``water dishes''. 100
% Durum flour was first humidified and mixed with water to a moisture content of 31%. The extrusion parameters were the same as in Example 1 except that the screw speed was lowered to 20 rpm.

Immediately after the formed short noodles pass through the press head
It was heated at 80°C for 12 minutes and dried to a moisture content of 31% or 27%. It was then steamed for 12 minutes and dried at 98%° C. for 36 minutes to a finished moisture content of 12% by weight. Pigment content starts from 9.63mg/Kg for standard dry product
It increased to 10.01mg/Kg. Sensor judgment was also good in all respects.

In particular, its appearance is superior to conventional products in terms of color.

Example 3 (Nidi) Nidi batter (2 x 0.8mm) leaving the press head
was immediately humidified and placed on the frame. Diameter is 50
mm, height 40mm.

After heating at 95°C for 10 minutes, the 24% moisture Nidi is steamed for 3 minutes and then dried at 75°C for 4 hours to a finished moisture content of 12%.

The appearance was judged to be very good, with a good shape and a beautiful egg-colored color. It is especially important that when boiling, each strand is well separated and does not clump together. This condition was successfully met with the adjusted parameters of the invention.